Method for thawing frozen ground fish meat

Abstract

Disclosure is made of a method for thawing frozen ground fish meats which comprises almost uniformly milling a frozen ground fish meat mass and then thawing it by elevating temperature. Disclosure is further made of a process for producing materials for fish paste products which involves the step of mixing under stirring the ground fish meat thus thawed together with additives with the use of a pin mixer. Disclosure is furthermore made of a process for producing kamaboko which comprises molding the material for fish paste products thus obtained, passing electric current therethrough, thus heating the molded products due to the electrical resistance within the same, subjecting the products to suwari gelation by heating for a definite time and then further heating the same. The method of the present invention is widely usable in the industrial fields with the use of frozen ground fish meats.

The invention claimed is: 
     
       1. A method for thawing frozen ground fish meat mass which comprises cutting a frozen ground fish meat mass into flakes or chips and milling the flakes or chips into granules having a uniform particle size in the absence of partial thawing at −15° C. or below, and then thawing without shearing the granules by elevating the temperature. 
     
     
       2. The thawing method as claimed in  claim 1 , wherein said frozen ground fish meat mass is crushed after being cut into flakes or chips and then is milled into granules. 
     
     
       3. The thawing method as claimed in  claim 1 , wherein after said frozen ground fish meat mass is cut into flakes or chips, the flakes or chips are milled into of 20 mm or less in size. 
     
     
       4. The thawing method as claim in  claim 3 , wherein after said frozen ground fish meat mass is cut into flakes or chips, the flakes or chips are milled into granules of 3 to 10 mm in size. 
     
     
       5. The thawing method as claimed in  claim 1 , wherein the granules thawed by elevating the temperature without mashing. 
     
     
       6. The thawing method as claimed in  claim 2 , wherein the granules thawed by elevating the temperature without mashing. 
     
     
       7. The thawing method as claimed in  claim 3 , wherein the granules are thawed by elevating the temperature without mashing. 
     
     
       8. The thawing method as claimed in  claim 4 , wherein the granules are thawed by elevating the temperature without mashing. 
     
     
       9. The method according to  claim 1 , wherein said granules of substantially uniform size are thawed in the absence of additives. 
     
     
       10. The method according to  claim 1 , wherein the frozen ground fish meat mass has a weight of 10 kg. 
     
     
       11. The method according to  claim 1 , wherein the frozen ground fish meat mass has a side of 5 cm in length or more. 
     
     
       12. The method for thawing frozen ground fish meat mass according to  claim 1 , comprising cutting the frozen ground fish meat mass into flakes of about 20 mm. 
     
     
       13. The method for thawing frozen ground fish meat mass according to  claim 1 , comprising milling the flakes or chips into granules of 5 to 7 mm in size. 
     
     
       14. A process for producing materials for fish paste products which involves she steps of cutting a frozen ground fish meat mass into flakes or chips and milling the flakes or chips into granules having a uniform particle size as −15 C. or below; thawing said granules without shearing the granules by elevating the temperature to give a thawed ground fish meat; and mixinq under stirring said thawed ground fish meat together with additives with the use of a pin mixer, wherein said additives include at least one of a seasoning, starch, sugar, and a polyphosphate. 
     
     
       15. A process for producing kamaboko which comprises:
 molding a material for fish paste products, which material has been produced by cutting a frozen ground fish meat mass into flakes or chips and milling the flakes or chips into granules having a uniform particle size at −15° C. or below, thawing the granules by elevating the temperature to give a thawed ground fish meat, and mixing under stirring said thawed ground fish meat together with additives using a pin mixer to form a molded product, 
 passing electric current through the molded product, thus heating the molded product due to the electrical resistance within the molded product, 
 subjecting the molded product to suwari gelation by heating for a definite time, and 
 then further heating the molded product. 
 
     
     
       16. The process according to  claim 14  wherein said granules of uniform size are thawed in the absence of additives.